Roasted Eggplant and Potatoes with Ranch Seasoning
Sneak Peek: Love eggplant but not sure how to cook it? Try this easy recipe for roasted eggplant and potatoes with zucchini, onions, and mushrooms. A sprinkle of ranch dressing mix brings out incredible flavor with minimal effort. Perfect for picky eaters and veggie lovers alike!
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Love eggplant but can’t get your family on board? This recipe might just change their minds! It’s one of our all-time favorites—no goopy casseroles or greasy dishes here.
Shoutout to my daughter-in-law Amanda for sharing this gem from Art Smith’s Kitchen Life Cookbook(paid link). The first time I tried it, I didn’t even realize I was eating eggplant, and the secret seasoning? A simple packet of dry Ranch dressing mix. Delicious and easy—what’s not to love?
What Makes This Recipe a Winner
- Introduces eggplant in a simple, flavorful way.
- Roasting enhances each vegetable’s natural sweetness.
- Ranch seasoning makes it quick and foolproof.
- Great for family meals—everyone can pick their favorite veggies.
Happy Cooks Speak Up
“This was simple, quick and tasty as all get out. We loved it, and have added it to our rotation. Thank you so much for sharing!”—JIM
Ingredients and Substitutions
- EGGPLANT (AKA Aubergine):
- Small, firm eggplants with skin on for texture.
- Peel if preferred.
- No soaking is required.
- POTATOES:
- Yukon Gold-first choice
- Red-skinned small waxy potatoes–no peeling needed.
- Russets work too.
- RANCH DRESSING MIX (Envelope):
- Store-bought–easiest
- Homemade: check out this recipe for homemade ranch dressing mix
- ZUCCHINI:
- Fresh, firm, and not oversized.
- No reason to peel.
- Skip yellow squash
- ONION:
- White or yellow works best.
- MUSHROOMS:
- Fresh button mushrooms, quartered for better roasting.
- Use canned only if desperate.
- RED PEPPER:
- Adds color and sweetness.
- Sub with orange or yellow peppers.
How To Make Roasted Eggplant and Potatoes
FAQ
- Is aubergine the same as eggplant?
- Yes, they are the same vegetable.
- Do I need to peel the eggplant?
- No, the skin is edible. Eggplant skin is full of nutrients. Peel if desired.
- Should I remove the seeds?
- Only if the eggplant is overly ripe with large seeds.
- Can I make this ahead?
- Prep and chop veggies earlier but roast just before serving.
Pro Tips
- Stir veggies occasionally for even browning.
- For a spicy kick, add crushed red pepper or smoked paprika. Try adding some garlic cloves along with the onions. Add more seasonings such as dried or fresh oregano, basil, or rosemary. Sprinkle with a few drops of rooster sauce or Tabasco. Toss fresh Parmesan, shredded mozzarella, or chopped scallions over the top before serving.
- Use a sprayer to control oil—each spray is about ¼ teaspoon.
Parting Thoughts: I hope the people you feed enjoy this recipe as much as we do. Don’t forget to put the ketchup, ranch dressing, or Mayochup on the table for a dip.
Let me know how it turns out—your feedback helps improve the recipe for everyone!
If you have true eggplant fans at your table, check out more of my eggplant recipes, including Satisfying Ratatouille Soup with Mini-Meatballs (+Video), Corn and Eggplant Vegetable Medley, and Spicy Eggplant Recipe with Green Chiles
Need help troubleshooting? Email me: Paula at saladinajar.com—photos welcome!
Roasted Eggplant and Potatoes Recipe
Video
Ingredients
- 3 (639 g) medium potatoes, unpeeled, 1-inch chunks
- Olive oil spray
- 0.7 oz packet dried Ranch salad dressing mix
- 1 (458 g) small eggplant-1-inch cubes (peeling is optional)
- 2 (392 g) medium zucchini, unpeeled, 1-inch cubes
- ½ (55 g) yellow onion, thin wedges
- 5 ounces (141 g) mushrooms, quartered
- 1 tablespoon red bell peppers, finely chopped
- ¼ teaspoon freshly ground pepper
Instructions
Preheat Oven
- Set your oven to 425˚ F.
- Line a baking sheet with a silicone baking mat or aluminum foil. Spray lightly with Olive oil spray or vegetable oil spray.
Prepare Potatoes
- Toss 3 (639 g) medium potatoes, unpeeled, 1-inch chunks into a large bowl with a light spray of olive oil. Toss to coat all pieces lightly. Sprinkle half of the 0.7 oz packet dried Ranch salad dressing mix over the potatoes and toss to coat. Spread on a prepared baking sheet and roast for 10 minutes.
Prepare Remaining Vegetables
- Place 1 (458 g) small eggplant-1-inch cubes (peeling is optional), 2 (392 g) medium zucchini, unpeeled, 1-inch cubes, 1/2 (55 g) yellow onion, thin wedges , 5 ounces (141 g) mushrooms, quartered, and 1 tablespoon red bell peppers, finely chopped into a large bowl and spray with oil. Toss with the remaining dry salad dressing.
Combine and Roast
- Add the vegetables to the baking sheet with the potatoes. Stir gently to mix. Continue roasting vegetables until they are fork-tender and lightly browned, about 30-40 minutes.
- Season with ¼ teaspoon freshly ground pepper. Serve immediately. Sprinkle with chopped fresh parsley or basil, if desired.
Notes
Pro Tips
- Stir veggies occasionally for even browning.
- For a spicy kick, add crushed red pepper or smoked paprika. Try adding some garlic cloves along with the onions. Add more seasonings such as dried or fresh oregano, basil, or rosemary. Sprinkle with a few drops of rooster sauce or Tabasco. Toss fresh Parmesan, shredded mozzarella, or chopped scallions over the top before serving.
- Use a sprayer to control oil—each spray is about ¼ teaspoon.
Equipment
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
Paula Rhodes, owner
As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.